Summer Potato Salad

Serves about 10

6 medium russet potatoes, boiled, peeled, and cubed

2 celery stalks, chopped

¼ medium onion, chopped

4 hard boiled eggs, cooled and cubed

2 large dill pickles, chopped

Dressing:

½ cup salad dressing/Miracle Whip

½ cup mayonnaise

2 tbsp prepared ranch dressing

1 tbsp vinegar

1 tbsp prepared yellow mustard (NOT powdered mustard)

½ tsp salt

1 tsp parsley flakes

¼ tsp black pepper

Boil whole potatoes in a large pot over high heat until tender, with just enough water to cover the potatoes. Do not overcook. Potatoes should be tender but not mushy. This takes about 45-55 minutes depending on the size of the potatoes. Drain and cool the potatoes, then peel and cube. (For quick preparation you can peel and cube the potatoes first, then cook the cubed potatoes. Both methods work, but cubed potatoes cook much faster, about 15-20 minutes.)

Add the celery, onion, boiled eggs, and pickles. In a separate small bowl combine all the dressing ingredients and whisk until smooth. Pour the dressing over the potatoes and fold all ingredients together until combined. Chill for at least 2 hours before serving.

If you don’t have prepared ranch dressing, you can add to the dressing ingredients:

½ tsp onion powder

½ tsp powdered ranch dressing mix

Cook’s Notes: Try to use all the same size potatoes, preferably medium to large. If you use the quick method, cube the peeled potatoes in about a 1-inch size and watch the potatoes carefully, then drain immediately, so they don’t get overdone and turn mushy.

For Gluten & Dairy Free: Purchase gluten and dairy free varieties of salad dressing, mayonnaise, vinegar and ranch dressing mix (or omit the prepared dressing mix). All of the other ingredients are naturally gluten and dairy free.